(In fact, this month "officially" seems to be named after Juno,
the "mother goddess" instead.) For me, this seemed like
an appropriate opening, since so much has been going on
that I hardly know which way to look!
One photo-set which I didn't get posted last month is this location in Barbaza which had a motif established for the "barangay" (=neighborhood). This plaza area with its cherry-blossoms was "continued" at close intervals with "cherry-trees" for about a half-mile. Quite elaborate and impressive.
"One for the road?" I didn't have a clear photo of this aspect of the highway-widening project last month. As I have travelled some meanwhile, and I have heard and seen that there is a MAJOR NATIONWIDE PUSH to get all national highways made 4-lane. A by-product of this urgency seems to be "build the road NOW, take care of smaller details later (like removing utility poles)." There are more than 60 bridges in about a 135 mile road-length between Iloilo and Pandan, and I think NONE of them are four-lane (except the side-by-side old & new shown last month) - - - - and countless places where the buildings lining the two-lane road are too close for 4-lane right-of-way. It's gonna be a WHILE, folks.
(Map of Panay Island added at end of this posting. We are on the west coast. There appear to be around 600 - 700 miles of National Highway road around the perimeter and north-south through the middle of Panay.)
(I still need to try to catch a photo of fresh-poured cement-highway, being hand-trowel finished by a crew of guys on their knees. NEVER going to see such a thing in USA any more! Hand-finished cement roads make for a much more interesting ride experience, too!!)
"Last ditch effort?" Two years ago the drain culverts on the east side of "Main Street" Tibiao were completed; THEN it took nearly 2 years for the new concrete roadway to be finished;
NOW, the west side of the new roadway, adjacent to the new concrete, is dug up for a few hundred yards. NOTE, the culverts are all hand-formed with plywood, with hand-fabricated re-bar cut-on-site, and only recently do I see any cement mix-trucks in this area; so, possibly even the cement for the project is "on-site" small batch, made with portable mixers. (See in photo.) OFTEN the ditches are hand-dug, but this project featured a medium-sized track-hoe for at least part of the job. EVERYTHING takes a long time, here! The "downtown" streets have been dug-up one way or another since shortly after the Typhoon in November 2013.
(LATER NOTE: Just before publication a "preview" shows that the offset- side by side arrangement of the above photos WILL NOT copy to the final posting. I try sometimes to vary my single-column format of photos and make it look more interesting, but the "default template" of this blog-website usually defeats my efforts.)
December 29 annual Christmas social at our church conference
center had more than 120 attending, with presentations, games,
and a potluck meal.
New Year's Day we had quite a group of various-designated
young relatives invited over for mid-afternoon feast.
Fair-sized plateful: banana muffin, pancit noodles, bread-with-spread.
This is not the entire group -some are hanging behind me
in the "patio" (called "dirty kitchen" here, same thing). They
are gathered around Bernadette - -
- - who has volunteers blind-drawing names out of a box.
Each one whose name is drawn may blind-select from several
envelopes containing 50- or 20- peso bills. Either amount
is enough for a treat-or-two from one of the tiny "variety"
(local expression "sari-sari") stores nearby. Approx.
50 pesos = $1.00 for the last year or so. Here,
we have a winner!
Left-over banana muffins and gelatin cups don't stay around
after the party - - they are packed up and sent home for later.
"Order to go."
Tambis fruit grows on the tree that pokes through a space
in our carport roof. On two days sister-in-law Gina and a
helper harvested these, and sold them to elementary-
school pedestrians at our gate for one peso each. On
Thursday the count was 340, and the following Monday
looked about the same (I got no statistics). In each case,
above a "fair day's wage" for this area. (The school is
50 yards from us, at the "dead end" of our street.)
Our yard-chickens produce mostly small-ish eggs, large end
a little bigger than a golf ball - but LOTS of them are thick shelled
with bright yellow-orange yolks. The fruit is kalamansi, pretty
much like a ping-pong ball sized lime. We have two trees which
bear fairly heavily and consistently. It makes great "lemon pie."
(Vintage Tupperware rolling-mat arrived in our annual "care-
package" box, an e-bay purchase.)
We did a fair amount of holiday baking this year. Bernadette
made made a number of types of cookies, shortbread, and
cakes, while I continued my baking experiments. This coconut
cream pie has fresh coconut liquid substituted for about 1/2
the cow-milk in a standard "cream pie filling" and 1.5 cups
of fresh-grated coconut mixed in. Next time I will simmer
and reduce the coconut liquid by 1/2 to 2/3, to
concentrate its flavor. My nicely-toasted coconut shreds
had to be replaced by "fresh" at the last minute, as
they didn't "keep" overnight in this climate.
First time in five years, we had fresh-from-cows milk, from
these half-liter bottles brought by a friend from Iloilo,100 miles
away. This is new to Iloilo, a city of nearly 500,000 pop., as this
non-dairy-product culture has little stock of fresh milk products.
We HEAR (by rumor) that it comes from a dairy on nearby
Negros Island. Typically, we use vacuum-sealed-box milk
here (which was just beginning to appear in USA groceries
before we moved here in 2012), or evaporated or
condensed canned milk. A one-liter box-milk costs
about $1.30 to $1.70 depending on brand-name.
On an afternoon walk, I got a couple photos of Mama Duck and
four ducklings foraging along one pathway.
Replacement ducks = reducktion = increase.
There's a paraducks (or two) somewhere in that equation.
We had a rice harvest on January 19, which allowed me to
finally get a couple "stock photos" which I'd never gotten
in all the dozen-or-more harvests we have had (3 per year).
I got most of the planting, growing, harvesting, threshing,
and other processing of rice recorded in several postings
of 2013 (just before Yolanda Typhoon) and after we got
our communications back 6 months after the Typhoon
in 2014. Here are links:
Rice is all hand-cut with short sickles, and carried to the center
of the field and spread in bundles awaiting threshing. Each
reaper's "stack" is separate and accounted for. His "share"
of the final threshed and winnowed grain
depends on how much he cut.
I hadn't got a photo of a threshing machine being carried
into the rice-field, before this. I DID mention that it
"arrives in the manner of the Ark of the Covenant."
The thresher flails the rice stalks and powerfully throws the straw
30- or- so feet away. Grain, which is heavier, lands on a bamboo
mat. "Rice is Nice 1" has some closeups of the machine.
Meanwhile a winnowing fan is brought in and set up
near the threshing-mat.
A "tipi- frame" supports a swinging screen-panel, and
the threshed rice is passed through this"winnow" system with
the fan set up to blow away most of the remaining "chaff."
Rice is then bagged and divided in "shares" for various
people entitled, and the remainder goes to the owner
of the crop. From this harvest we ended up with 7 sacks,
from a field which has "peaked" at about 37 sacks in
previous harvests. Oh, well, at least we won't be buying
rice at retail price.
A certain amount of light-weight rice falls beyond the threshing
mat, but still thickly enough to glean. It is gathered by some
folks who want the grain badly enough to go to greater
efforts to salvage it. This pile has been carried to the road
and is being winnowed with a flat-square-basket - tossed
up for the wind to carry away useless bits.
THIS KIND of winnowing basket is in EVERY kitchen here,
and is used to fine-sort the rice before every cooking -
3 times per day if you're "rich."
Another method is simply to repeatedly "sprinkle" the rice grains
so that the chaff will blow out as they fall to the pile below.
THIS rice will still need to be put in water so that remaining
empty hulls will float and be strained out; AFTER THAT it
must be sun-dried for storage, and AFTER THAT it must
have the final inner hulls polished off (removed) before
it can be cooked and eaten.
My viewers from several years ago may have remembered
some of the above process - there's actually a lot more
to it - and I encourage newer viewers to at least
skim back through the postings linked above.
After a "forever" of rainy- gray overcast days and nights, we are finally getting some clear
spells - - enough to have the occasional colorful ocean-sunset again. We notice that the daylight has lengthened by about 30 minutes, approaching 12 hours per day. Our maximum
daylight length at summer solstice at 11 degrees north, seems to be a little over 13 hours.
We're pleased to spend our "sunset years" within a 2-minute walk of such sights, in Antique Province (Hispanic pronunciation Ann-TEE- kay), gradually becoming more antique ourselves.
We hope that you are having a pleasant and blessed 2018!
TeeJay and Bernadette Larson
Antique Province, Philippines
Panay Island